Masoor Dal

Masoor Dal


Description –

Masoor dal is easy to prepare and tastes good. When bored of having regular toor or moong dal at home this dal gives a nice change. This is one of my favourite dals.

It is always good to soak dal beforehand. This dal takes little more extra time to be cooked so its always better to soak this dal for 30 -45 mins before preparing. You can also skip the soaking part if running short of time and can cook for few more whistles in the pressure cooker.
This dal can also be prepared at one go by tempering dal while pressure cooking itself or it can also be tempered separately after boiling dal.
I have prepared tempering without onion and garlic. I like to temper dal with ghee as it gives nice aroma and flavor to dal. You can also temper it with oil if you like.

Preparation Time – 10 Mins
Soaking Time – 30 Mins (Can be skipped if running short of time)
Cooking Time – 20 – 25 Mins
Serves – 2-3

Ingredients –
• Whole Masoor dal – ½ Cup
• Water – 2- 2.5 Cups
• Salt to taste
For Tempering –
• Tomato finely chopped – 1 medium size (grated or pureed)
• Ghee – 1 Tbsp
• Cumin seeds- ½ Tsp
• Red chili powder – ½ – 1 Tsp (As per taste)
• Turmeric powder- ¼ Tsp
• Coriander powder – ½ Tsp
• Salt to taste
• Coriander leaves to garnish (optional)

Method –
• Pressure cook soaked dal with water and salt. Cook for 4- 5 whistles on high flame and 1-2 whistles on low flame. Switch of the flame.
• When the pressure/steam is released completely by itself, open the cooker lid and check if the pulses are cooked (soften). If not add little more water if required and pressure cook for some more time.
For Tempering –
• Heat ghee in a heavy bottom kadai. Add cumin seeds and finely chopped tomato.
• Once the tomatoes are done i.e. becomes soft and ghee starts separating, add red chili powder, turmeric powder, coriander powder and salt. Mix well.
• Add boiled dal. Stir gently.
• Simmer on a low flame for 4-5 minutes to infuse all the flavours. Adjust salt and spices as per taste.
• Add water if required to get desired consistency.
• Garnish with coriander leaves. (optional)
• Serve hot with rice or roti. (Garlic Rice Recipe), (Jeera Rice Recipe), (Steamed Rice), (Ajwain Paratha Recipe)


Tips and Tricks –

• Make sure dal is neither overcooked nor under cooked.
• Cooks faster when soaked beforehand.
• If do not have time for soaking, cook dal with little more water for extra 2-3 whistles.
• Adjust spices as per taste.



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